Tomato Meatballs

Preparation:

Preparation: I will begin by saying that meatballs in Naples are always made with raw meat, since, since there is no good habit of preparing broth, which is really not considered much here, there is never leftover meat in the house. Remove the crust from the bread and put it to soak in water or milk; squeeze it well and add it to the meat, eggs, grated cheese, very finely minced garlic, parsley, salt, pepper and raisins and pine nuts if you like. Meanwhile, prepare a tomato sauce with suet, onion and basil; fry the meatballs in oil and put them in a rather shallow container covered by the sauce which must be rather liquid. Cook the meatballs in the tomato over low heat for 10-15 minutes; the sauce will thicken just right. you can eat the meatballs, without raisins and pine nuts, even just fried, as long as you bring them to the table piping hot. On the other hand, everything fried, they say in Naples, should be eaten 'frienno e magnanno'.